Dark Chocolate Sorbet

1. 1

   Combine sugar, chocolate, cocoa and 4 cups water in a large saucepan. Stir over medium heat until smooth. Chill.

2. 2

   Churn chilled mixture in an ice cream maker according to manufacturer's instructions. Alternatively, pour into a large metal container, cover and freeze until mixture begins to solidify around edges. Transfer to a mixer and whisk until smooth, without melting. Return to metal container and freeze overnight.

3. 3

   Serve sorbet with biscotti.

* Per serving · 4 servings · Values may vary.

No additional tips available.